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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Wednesday, February 17, 2010

Shrimp Spaghetti, often referred to as shrimp boat spaghetti, because it could easily be made with a scoop out of the day's catch and ingredients easy transported on a shrimp boat. A nice shortcut, tomato based sauce made with shrimp, bell pepper and garlic and tossed with spaghetti noodles.

Shrimp Spaghetti

Because this dish takes shortcuts by using canned pasta sauce and tomatoes, here in the Deep South it is often referred to as Shrimp Boat Spaghetti, a dish that can easily be made with a scoop out of the day's catch with ingredients that are easily transported on a shrimp boat.

It's a speedy dish that comes together in no time but tastes like it simmered all day, perfect for those long work days. Use whatever sauce you like here, what you can catch on sale, or what is available at a lower cost. I prefer the Del Monte traditional version of their canned sauce, because it tastes great and is inexpensive.

There are several varieties available and you will almost always find them on the upper or lower shelves of the grocery store. The reason for that is that they are the least expensive sauces on the shelf. Yep, those clever marketing folks do that on purpose because they know that most shoppers will rarely look up or down, but almost always shop at eye level, so the more expensive, or more heavily advertised sauces will appear on the grocery store shelf at eye level.

As always, I recommend using Wild American shrimp, never foreign imports and if you are near us, preferably Gulf shrimp, when purchasing shrimp.

For more of my favorite shrimp recipes, visit my page on Pinterest!

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Peel and devein shrimp, rinse and drain well and pat dry with paper towels. Spread shrimp out on a large baking pan in a single layer and sprinkle lightly with Cajun seasoning to taste depending on how hot you like it. Set aside.

Add olive oil to a deep skillet and heat to medium. Add chopped onion and bell pepper and sauté until tender. Add garlic and cook a bit longer but do not allow garlic to brown or it will have a bitter taste. Add stewed tomatoes and use a potato masher to break them up. Add diced tomatoes and simmer on low for 15 minutes. Add pasta sauce, bay leaves, basil and Old Bay; let simmer for another 15 minutes.

In the meantime, bring a large pot of water to a boil and add to it 2 to 3 very generous pinches of kosher salt. Add pasta and cook to al dente. Reserve about 1 cup of the pasta water before draining and set aside. Drain pasta well and set aside.

Add shrimp and parsley to sauce, stir well and cook just until pink and cooked through. Add only enough pasta water to sauce as needed, and only if sauce has become too thick. Taste the sauce, adding salt and pepper as needed. Combine the pasta with several spoons of the sauce and toss well. Plate individual servings of pasta, top with sauce, crack a bit of fresh black pepper over top and garnish with a sprinkle of parsley.

Cook's Notes: For smaller sized shrimp, increase to 2 pounds if desired. May also stir the cooked and well drained pasta right into the sauce. Although crab spaghetti works better with a slow simmering sauce and gumbo crabs added for flavor, 1 pound of fresh crabmeat, picked over for shell, may be substituted. Add at the end to warm through, along with or in place of shrimp.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Looks wonderful! One of the reasons that I love Lent is that it gives me an excuse to try out seafood recipes on my husband and he either has to eat em' or go hungry. I bet everyone would like this one.

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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